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Gold Nugget Carrot Cake Recipe

Old-fashioned and heavenly are words to describe this moist, spicy carrot cake. Be prepared, your company will want seconds!—Barbara Estabrook, Rhinelander, Wisconsin

TOTAL TIME: Prep: 25 min. Bake: 25 min. + coolingYIELD:16 servings

Ingredients

1-1/2 cups sugar

1 cup plus 2 tablespoons canola oil

3 eggs

1/2 cup orange marmalade

1-1/2 teaspoons almond extract

2-1/4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

2 cups shredded carrots

4 ounces white baking chocolate, finely chopped

3/4 cup chopped almonds

1/3 cup finely chopped crystallized ginger

FROSTING:

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

1/4 cup butter, softened

1-3/4 cups confectioners' sugar

3 tablespoons orange marmalade

1/2 teaspoon ground cinnamon

1/4 cup finely chopped crystallized ginger

Directions

1.Line two 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.

2. In a large bowl, beat the first five ingredients until well blended. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually beat into sugar mixture until blended. Stir in the carrots, chocolate, almonds and ginger. Transfer to prepared pans.

3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, marmalade and cinnamon; beat until smooth. Stir in ginger.

5. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator.
Yield: 16 servings.